Vegan Sugar Cookies

Tis the season!  The season for lots of treats and baking that is, especially sugar cookies!  As a child, one of my favorite things to do during the holidays was bake sugar cookies.  My favorite part was decorating them with frosting and intricately placing sprinkles to create an elaborate design.  This is something I don’t want my son to miss out on this year (now that he’s old enough to partake).  Since he is avoiding eggs and dairy for the time being, I needed to come up with an allergy-friendly recipe; thus these Vegan Sugar Cookies were born!  (I have another sugar cookie recipe HERE that contains egg and dairy but is still gluten and refined sugar free.)


These Vegan Sugar Cookies are gluten-free, egg-free, dairy-free, and are only sweetened with maple syrup.  A great healthy, holiday treat that most everyone can enjoy!


Vegan Sugar Cookies



  1. Preheat oven to 350 degrees F.
  2. Melt coconut oil and coconut cream in microwaveable dish, until melted (about 30 seconds).
  3. In a large mixing bowl, combine melted coconut oil and coconut cream with maple syrup and vanilla extract.
  4. Grind flax seeds (I used a coffee grinder) and add to mixture, stir.
  5. Add remaining ingredients to mixing bowl and stir well, creating a moldable dough.
  6. Roll dough into a ball and then flatten between two sheets of parchment paper.  Use a rolling pin to roll out dough to desired thickness.
  7. Cut out shapes with a cookie cutter (I used mini cookie cutters).
  8. Place cookies on baking pan.
  9. Bake at 350 degrees for 4-6 minutes (depending on cookie size and thickness) or until slightly brown around the edges.
  10. Remove cookies from oven and let cool on a cooling rack.


I used mini cookie cutters for these sugar cookies so I was able to make quite a few (33 including eating a bit of dough).  Using a regular-sized cookie cutter, this recipe will probably make 1 dozen (12) cookies; of course that all depends on how thin you roll out the dough.



One Comment on “Vegan Sugar Cookies

  1. Pingback: Shortbread Cut-out Cookies – Real Food Rabbit

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